Cooking with Mustard
What is it about mustard that makes it so coveted by chefs and food lovers? Mustard provides liveliness to other flavours without overwhelming. It’s truly a spice that inspires.
For today’s chef, who is looking for healthy accoutrements to wholesome foods, mustard packs a punch. Imagine! A functional and highly nutritious seed that is delicious in its entirety! For a taste of tradition and innovation, ancient history and modern inspiration…mustard is a must.
Mustard is a Must for Flavour
Brown mustard is zestier and often the base for hotter preparations. Brown mustard, derived from Brassica juncea, has a dark brown seed coat and is used in the manufacturing of Dijon-style mustards. Brown mustard is also used in combination with Yellow in the making of English-style mustard.
Oriental mustard, the golden yellow seed coat version of Brassica juncea, has the most piquant flavour of them all and is commonly used as an ingredient in Far Eastern cuisine.
Mustard is a Must for Versatility
Mustard seed, used whole, does not impart a sharp flavor, but a mild tang. Since cooking mustard reduces its hot flavor, its fullest potential is realized when added near the end of preparation.
Mustard seed is high in protein and dietary fiber. Ground coarse, fine or lightly toasted, and combined with water or other liquids such as wine, vinegar, beer, or milk, mustard seed becomes an ingredient prized for its nutritive content, personality and versatility.
When ground into flour and treated to reduce its pungency, it becomes de-heated ground mustard (DGM) and is an excellent binding agent and valuable emulsifier in mayonnaises, sauces, salad dressings and baking (can replace egg yolk). When added to meat products DGM gives a smooth texture. When used in fried food batters, it improves color and diminishes oily flavors.
Mustard oil is golden in color and intensely hot and spicy. It is used in Eastern cooking and usually sold in specialty Indian and Oriental markets.
Many markets carry mustard greens or leaves, which taste similar to prepared mustard, with a hint of radish and a peppery aroma. They can be cooked much like spinach or simply eaten raw.